Venison tagine recipe

Warm up with this hearty venison tagine recipe. It's the perfect autumnal dish with spice and lots of colourful vegetables.

Main courses
Venison tagine from Fountains Abbey
  • Preparation time Marinade the meat overnight/ 20 minutes (prep. time)
  • Cooking time 3 hours 10 minutes (cooking time)
  • Serves 6


  • 800g Diced Venison
  • 2 red onions
  • 1 small butternut squash
  • 3 carrots
  • 2 red or yellow peppers
  • 300g tinned chick peas
  • 2 cloves of garlic
  • 2 tbsp tomato puree
  • 400g tinned chopped tomato
  • 80g dried apricots
  • 20ml honey
  • Half teaspoon ground cinnamon
  • Half teaspoon cumin
  • Half teaspoon ground ginger
  • Half teaspoon turmeric
  • Quarter teaspoon chilli powder
  • 10g Sugar
  • Juice and zest of 1 lemon
  • 600ml beef stock
  • Salt and pepper
  • Good pinch of fresh coriander


The night before

  1. Mix all the spices together and rub into the meat and leave overnight.

The next day

  1. Fry the meat off in a large frying pan before placing into a seperate deep pan.
  2. Fry all the vegetables in your frying pan before tipping in with the meat.
  3. Place on the stove and stir, mixing in the chopped tomatoes, tomato puree, sugar, apricots, lemon and stock. 
  4. Simmer and slowly cook for approximately 3 hours until the meat is tender.
  5. Add the chick peas and cook for a further 10 minutes.
  6. Add the honey and coriander.
  7. Dish up!



Warm up with a hearty venison tagine
Warm up with a hearty venison tagine
Warm up with a hearty venison tagine



Warm up with a hearty venison tagine

Enjoy a tasty treat 

After an energetic walk or a short stroll why not enjoy a bite to eat with us. Our food hasn't traveled far and tastes all the better for it. Tuck into a scone, indulge in some cake or warm up with a hearty meal in the visitor centre restaurant.